After charring three pounds of garlic (they actually looked like charcoal briquettes), I finally figured a way to achieve a roasted garlic paste by using a crockpot. This recipe is measured in PARTS BY VOLUME because I usually make it in HUGE batches unlike most people. It freezes for almost indefinite (if vacuum-sealed) or at least two years in the refrigerator.
Place garlic, butter and olive oil in your crockpot. Set it to low temperature and start. Cover with a heavy towel to retain heat more efficiently.
When butter has melted, stir well. Then add Italian herbs and onions until you think you've put in enough for flavor without overwhelming everything.
Slow-cook until cloves are a golden brown (and not black!), but do not overcook because this will make the garlic bitter.
When garlic roasting is complete, cool until tolerably warm (you do not want the butter to solid block of butter that's studded with garlic cloves) then blend with an immersion blender into a fine-textured paste.
Correct for seasoning. Then add salt and freshly ground pepper to desired level.
Spoon into canning jars and process if you intend to can. Otherwise, spoon into freezer jam-like jars if you wish to freeze it. I like using a FoodSaver vacuum-sealing system.
I use this garlic confit paste in every savory recipe asking for garlic. It's so easy to use! I love this for garlic bread, popcorn, and my all-time favorite -- king crab scampi. (Check out my easy recipe!)